Jul 21, 2019

Ham and Cheese Tamagoyaki 火腿起司玉子燒

Still not the expert of making tamagoyaki, rolling up the beaten egg and turn that into a perfectly cooked log can be challenging, and takes a lot of practice. But I do enjoy recording my attempts here, kind of like a progress log. Hopefully one day I'll have nicely cooked tamagoyaki every time. 

Ham and cheese tamagoyaki -





Ingredients?

  • 5 eggs
  • 1 to 2 slices ham squares
  • 1 to 2 slices cheese squares
  • Some olive oil
  • Some salt
  • Some black pepper
  • Some cilantro (optional, for garnish)


How?


So I use smaller single serving tamagoyaki pan here, that means I have to make the tamagoyaki in two batches for 5 eggs. If using regular size tamagoyaki pan, cook it once should be just about right.

Measure the tamagoyaki pan and trim the ham and cheese squares according, so these ingredients have the same width. Beat the eggs, also add in tiny pinch of salt and black pepper.



Drizzle some oil to the tamagoyaki pan and wipe evenly with a kitchen towel, so the whole surface is coated with oil.

Using medium heat, pour some beaten egg and let it spread out evenly. Cook till semi-set then place the ham on the top edge.




Wait till egg on the bottom of the pan turn slightly set then fold the whole thing in, like rolling towards yourself. Then push the whole thing outward again.


Pour in more egg wash. Gently lift up the very end of the earlier cooked egg. Tilt the pan a little to let the uncooked egg get to the bottom of it. That way, once cooked, the first and the second egg layer can stick together nicely.




Put the cheese slice on the bottom half. 




Again, when the bottom of the egg turns slightly set, fold the whole thing by rolling it towards yourself again. Then push outward.


Lastly, pour in final beaten egg. Do the lift and tilt thing again. Roll up the egg and make sure the shape has set before transferring to serving plate. 




Cook longer for a firmer texture. Or lower the heat a little if the egg gets cooked-through too fast. Trust me, it takes some practice. 




Garnish with cilantro if desired.




Practice, practice, I definitely need more practice. Now, it's time to find volunteers to help finishing off not too successful results, that shouldn't be hard right?



Other tamagoyaki recipes:


Jul 15, 2019

Simple and Refreshing - Salmon Avocado Shiso Rice

About couple weeks ago, I was having issues with the photo hosting side used for this blog. Lessons learned, now I've switched from Photobucket to Imgur for most of the food images, hopefully things can go smoothly from now on. One thing I know for sure, these food pictures now get to uploaded to Blogger with three times the speed than before, thank God.

Simple and refreshing salmon avocado shiso rice -





Ingredients (about 4 portions)?

  • 4 portions steamed white rice
  • 1 small avocado
  • 2 to 3 salmon fillets
  • 8 shiso leaves
  • 2 tablespoons olive oil
  • 1 1/2 tablespoons tsuyu (triple condensed)
  • 1/2 tablespoon sake (Japanese cooking wine)
  • Some toasted white sesame seeds
  • Some salt
  • Some dried seaweed threads


How?

Cook the rice first. 


Marinate the salmon fillets with some salt and 1/2 tablespoon of sake for about 5 minutes, just a quick and light marinate.


Drizzle about 2 tablespoons of olive oil to a non-stick pan and turn to medium high heat. Once the oil warms up, transfer the salmon fillets over and sear till both sides are colored. Cover with lid if needed, and continue to cook with trapped heat, until the salmon has been fully cooked through.


Once ready, wait for the salmon to cool down then tear into smaller pieces. Peel and pit the avocado, slice into smaller chunks.


Meanwhile, julienne then fine chop the shiso leaves. Mix with cooked rice along with tsuyu. Gently mix these ingredients till combined. Lastly, mix in the salmon and avocado, gently mix till incorporated. 




Scoop the rice into serving bowls and garnish with dried seaweed threads.




Blend in the salmon and avocado last, otherwise over-mixing might end up with mushy avocado. Still good, but the texture won't be as great as enjoying chunky creamy avocado.




By the way, to make it even easier, store-bought jars of salmon flakes work just as well too.



Other avocado recipes: